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What have you been....drinking?

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Bad Panda Ginger Pale Ale (ginger, galangal & orange peel with a whopping 3 IBU), perfect on a 103°F day in the shade of our backyard....

Oh and I cracked another bottle of Ed's Subtle Cinnamon a few days ago, tasting notes in my thread of the same name later this afternoon...
 
Just about to squeak open my now almost empty bottle of Black Bush and be a good Catholic. :)


Sent from my TARDIS at the restaurant at the end of the universe while eating Phil.
 
After a week of drinking a lot of water and no alcohol we had a nice dinner at Ballast Point brewery last night accompanied by a flight of their beers. The two I liked most from last night's sampling were at opposite ends of the spectrum: Grunion Pale Ale and Victory at Sea Imperial Porter.

I enjoy brewing beer and making mead, but I am finding it harder to get motivated to brew beer when there is so much good commercial craft beer to try.
 
danr said:
After a week of drinking a lot of water and no alcohol we had a nice dinner at Ballast Point brewery last night accompanied by a flight of their beers. The two I liked most from last night's sampling were at opposite ends of the spectrum: Grunion Pale Ale and Victory at Sea Imperial Porter.

I enjoy brewing beer and making mead, but I am finding it harder to get motivated to brew beer when there is so much good commercial craft beer to try.
Click to expand...

That is 100% exactly why I stopped brewing beer. In the dark ages that were the early 1980s there was Bud and if you were a fancy pants Michelob. If you were a foreign spy, Becks. And that pretty much was that. Back then a basic kit made better beer than anything anyone could buy.

Now all that has flipped. There is so much great beer out there it's impossible to try them all. You could have a new beer every day and still have hundreds more to experience. Truly a golden age of beer.

Luckily we can make mead and cider and other alcoholic concoctions that are still not readily available on shelves.




Sent from my TARDIS at the restaurant at the end of the universe while eating Phil.
 
I've been getting into beer mostly because the wait for mead is so long, beer is ready in 30 days, 14 for some!! Plus I am not a fan of a LOT of the ones our local liquor store sells, they cater to the masses and the masses demand 100+ IBU. I would like to taste the product I purchased, or at least be able to taste anything for the next 24 hours AFTER drinking it too!!! She does get some good ones in, but I'm going in strange directions not traveled by most, as usual...
 
I've been drinking and brewing some American style pale ales, not too much on the bitter side.
It's getting easier to find commercial examples here, but I still try to brew them once in a while. And my freezer has way too many hops at the moment. :)
 
EJM3 said:
I've been getting into beer mostly because the wait for mead is so long, beer is ready in 30 days, 14 for some!! Plus I am not a fan of a LOT of the ones our local liquor store sells, they cater to the masses and the masses demand 100+ IBU. I would like to taste the product I purchased, or at least be able to taste anything for the next 24 hours AFTER drinking it too!!! She does get some good ones in, but I'm going in strange directions not traveled by most, as usual...
Click to expand...

Yeah. I think I've mentioned this somewhere before but like the "spicy" craze of the late 90's the thing now seems to be "how bitter can you make it?"

I've tried some that are so hoppy as to be more a test of endurance than an attempt at flavoring. Like some of those hot sauces I remember.




Sent from my TARDIS at the restaurant at the end of the universe while eating Phil.
 
Drinking lots of low abv sours. Very big fan of gose and the new Florida Weisse beer styles.

Brad Dahlhofer

Co-founder / CEO
B. Nektar Meadery
bnektar.com

Vice-president
American Mead Makers Association
mead-makers.org
 
Zombie Killer was my favorite! Now if only they didn't hide them waaaaay in the back maybe Bee Nektar will get tried by more people. I can only imagine how hard it is to get good placement in places like Total Wine.

There was some talk about Irish Mist the other day and I just went to the liquor store to buy a bottle of Black Bush when I thought, "Hey. Does this place maybe sell Irish Mist?"

And:

ImageUploadedByTapatalk1439250610.454125.jpg

So. As I write this I am going to open it and take good sized belt. I haven't had this stuff since I was very young. And I might even be confused and I'm remembering amaretto di sorrento. Here goes.

Mmmmmmm! That is like hot liquid candy!!!! It was a healthy sip.

ImageUploadedByTapatalk1439250840.799865.jpg

I like this! It's Southern Comfort but less sweet. Oh shit. Now I have to get a bottle of SoCo to make sure.


Sent from my TARDIS at the restaurant at the end of the universe while eating Phil.
 
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This is the stuff you want....
 
curgoth said:
I've almost exhausted all my drinkable aged meads, so I'm reverting to my current favourite nameless cocktail - 1 part dark rum, 1 part light rum, 1 part brandy, simple syrup, teapot bitters and moondog bitters, with lemon zest.
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Wow. Do you wake up wondering why everyone is mad at you?


Sent from my TARDIS at the restaurant at the end of the universe while eating Phil.
 
Keep in mind - 1 gallon batches on my meads, so when festival season hits, the mead supplies vanish quickly.

As for the cocktail, the combination of the moondog (loup-garou in French) bitters and the teapot has finally given me a name - Werewolf of London. :) Strong, yes, but no more so than my preferred style of old-fashioned, or a sazerac.
 
Thanks 58limited and pokerfacepablo. We love what we do, and it's great when others do, too.

Brad Dahlhofer

Co-founder / CEO
B. Nektar Meadery
bnektar.com

Vice-president
American Mead Makers Association
mead-makers.org
 
I'm still amazed at how quickly a very large quantity of mead I had has disappeared.


Sent from my TARDIS at the restaurant at the end of the universe while eating Phil.
 
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